Gulf News Food Show's Japanese-Peruvian Black Cod Miso Kosho
Rich in umami flavours, this is a healthy recipe featuring a fresh quinoa salad
Preparation time: 45 minutes
Cooking time: 20 minutes
Serves: 2
Ingredients:
Miso sauce
150 gms White miso paste (store bought)
10 gms ginger, grated
10 gms Ají panca chilli paste
10 gms Red yuzu kosho (store bought)
20 gms rice vinegar
80 gms Ichiban Dashi (store bought)
30 gms Cream cheese
10 gms Yuzu juice
5 gms Sugar
10 ml Oil
Quinoa salad
50 gms Black Quinoa
50 gms White Quinoa
20 gms Red Onion, chopped
10 gms Red Chili, chopped
15 ml Lime juice
20 gms Edamame
10 gms coriander, chopped
8 gms Olive Oil
2 gms Salt
220 gms Black cod
60 gms Miso sauce
Edible flowers, as required (optional)
Method
Miso sauce
Add one tablespoon of oil and grated ginger to a pan. Sauté until fragrant, then add the rest of the ingredients and cook over a low flame until well combined. Once ready, reserve the sauce in the chiller.
Quinoa salad
In a pot, cook the quinoa for 10 minutes over a medium flame. Then, strain the water and dry it properly. Put the quinoa and charred edamame in a bowl for the salad, and add the red onion, chopped red chilli, coriander, lime juice, olive oil, and salt. Mix everything until you achieve a great flavour and balance.
Black cod
Cut the black cod fish into 220 gram pieces, marinate with miso sauce, place in a tray, and cook in the oven at 180°C for 12 minutes. Set aside.
Black powder
Use taco chips, Ají panca chilli, and onions, char them over a medium flame, and blend them. This adds a smoky flavour to the recipe.
Plating
Sprinkle some black powder on a plate and place the quinoa salad on one side. Next, add the black cod cooked with miso sauce. Finish by drizzling a few drops of sauce and garnishing with edible flowers.
Tips
When making the miso sauce, combine all the ingredients well over a low flame to develop a rich flavour.
While cooking the quinoa salad, it's essential to properly dry the quinoa after straining to achieve the desired texture.
Ichiban Dashi is made using kelp and katsuobushi (dried bonito flakes). If it is not available, you can replace it with fish stock or chicken stock.
Combining the rich umami flavours of miso-marinated black cod with the vibrant freshness of quinoa salad, this dish celebrates the beautiful fusion of Japanese and Peruvian culinary traditions. It's a harmonious balance of flavours and textures that is as pleasing to the palate as it is to the eye.
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